This recipe is one of my absolute favorites, which is weird because I have never considered myself a coconut person. In fact, I have never said I liked coconut at all until I tried these. This version of Coconut Protein Bread is inspired in part by Ina Garten, who makes everything wonderfully delicious, and Jamie Eason who makes wonderful things far healthier than ever expected. Without the brilliant minds and tastes of these two lovely ladies, I may have never stumbled upon this fluffy, moist, sweet and healthy snack I just can’t live without!
Coconut Protein Bread
- 2 cups Oat Flour
- 2 scoops Vanilla Whey Protein Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Sucanat (or Xylitol Brown Sugar)
- ½ cup Stevia in the Raw
- ½ cup Finely Shredded Unsweetened Coconut (optional)
- 6 oz. Unsweetened Applesauce
- 6 oz. Greek Yogurt (Plain)
- 3 egg whites
- 1 cup Unsweetened Coconut Milk (Almond Milk works great too)
- 1 tsp Pure Vanilla Extract
- 1 tsp Pure Almond Extract
Preheat oven to 375°.
In a large bowl, combine the oat flour, protein powder, baking soda, baking powder and salt. Whisk together until well combined. In another bowl combine the remaining ingredients. Whisk together until well combined. Then add the wet ingredients to the dry ingredients and stir to combine. Spray your 9 x 13 Pyrex dish with lightly with olive oil and pop this yummy treat in the oven for 35 – 40 minutes or until a toothpick comes out clean.
Cool completely. Cut into squares. Store in the refrigerator.
Even if you are a renowned coconut hater, you have to try this recipe. I don’t go a week without making it. Seriously, I love it. I have to be careful to ration out the little squares so I don’t eat the whole damn pan in a day! Oh dear, and it’s way too late to eat one now. I should stop while I still have a little will power left!